By Joseph Steele
You’ve perfected the plating, nailed the wine pairing and maybe even Googled how to pronounce gribiche. But there’s one crucial element of the dining experience that oft gets overlooked - the music.
Yes, your Spotify playlist could be the silent hero (or villain) of your next meal.We’re not just talking about the background ambience. Science now tells us that what you hear while you eat can literally change how your food tastes. It’s a subtle but powerful piece of the culinary puzzle. One that deserves much more attention than it gets.
Let’s start with the facts. A growing body of research in gastrophysics (the study of how our senses interact while eating) confirms that music can directly influence our perception of flavour.
Professor Charles Spence of Oxford University has led the charge. A renowned experimental psychologist and head of the Crossmodal Research Laboratory, he investigates how the brain integrates information from all senses. Some of his research indicates that pitch, tempo and volume can all alter the perception of taste. For instance:
High pitched music tends to enhance sweetness, while low-frequency sounds bring out the bitterness or umami flavours. Faster tempos can make us eat faster (not ideal if you’re trying to savour a slow-cooked lamb shoulder). Loud and abrasive sounds? They can literally dull your tastebuds.
So that heavy metal playlist you queue up for Sunday lunch? It might be making your meal taste blander than it actually is.
Just as you would pair a smoky Islay whisky with a grilled ribeye, you can (and should) match your music to your meal. Here’s how to approach it:
Think: Anderson .Paak, Jordan Rakei, Cleo Sol, FKJ
Brunch is no longer just avo toast and gossip - it’s a ritual. A hazy late morning rolling into a low-key afternoon, soundtracked by warm vocals, subtle beats and a hint of groove.
Why: These artists bring soul without dragging you down. The rhythm is steady, but not sleepy. Paired with lush arrangements, your rich, velvety dishes like truffled eggs, ricotta hotcakes or shakshuka take on a whole new life. It’s music that sips well with a flat white or a midday spritz.
Italian Dinner & Indie Romance
Think: Paolo Nutini, Daniel Caesar, Florence + The Machine (go for the stripped sets), Arctic Monkeys’ Tranquility Base Hotel & Casino
The spirit of Italy is still alive, just a little less That’s Amore and a little more after-dark playlist in a candlelit courtyard. Blend modern soul, indie intimacy and a touch of vintage drama.
Why: These tracks bring depth and cinematic flair to your meal without slipping too far into kitsch. They elevate the mood while enhancing the romance of rich sauces, handmade pasta and that ever so crucial second bottle of Montepulciano.
Asian Fusion & Alt-Electronic Atmospheres
Think: James Blake, Nils Frahm, RY X, KAYTRANADA (on a soft setting)
When your food is a mix of nuance, spice and precision, the soundtrack should be just as layered. You want cool, clean beats that don’t overpower. Just like the umami in a perfect dashi broth.
Why: Ambient electronica with depth and edge slows your pace, sharpens your palate and lets the intricacies of Asian flavours - from lemongrass to XO sauce - unfold. The vibe? Sophisticated, minimal and mysteriously addictive.
Barbeque and Modern Blues/Desert Rock
Think: Gary Clark Jr., The Teskey Brothers, Khurangbin, Queens of the Stone Age (lighter tracks)
BBQ needs backbone. Not just any guitar riff will do. This is about groove-driven, road-trip-worthy blues with a touch of psychedelia and desert heat.
Why: The music hits like a good marinade: complex, a bit dirty and deeply satisfying. It mirror the smokiness of brisket, the crunch of charred corn and the beer-slicked joy of cooking over flames with friends who know their meats.
Fine Dining & Orchestral Electronica Meets Cinematic Cool
Think: Ólafur Arnalds, Floating Points, Hans Zimmer (yes, still), Sufjan Stevens, Woodkid
Elevated dining deserves more than Vivaldi. You want something that swells and recedes, carrying you through each course like a story unfolding.
Why: Orchestral-electronic hybrids lend elegance without being predictable. They offer dynamic soundscapes that enhance details - whether it’s a scallop with delicate gels or a dessert that took three days to plate. This isn’t simply background music; it’s part time theatre.
Of course, it cuts both ways. Harsh or jarring music can reduce our ability to taste. A 2012 study in Food Quality and Preference found that loud environments (we've all been there) significantly dulled sweetness and saltiness perception. That could be why your $28 pork belly slider at the nightclub restaurant didn't quite hit the mark.
When it comes to elevating your meal, think about delivering the ambience with intent beyond hitting shuffle. Sonic pairings curated for taste, mood and atmosphere lend a deeper element to the culinary experience. Play them intentionally. Volume low, vibes high.
The takeaway? Sound shapes flavour. So if you've invested in good produce, good technique and good company - don't let bad audio tank the whole experience.
